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Toa Payoh, Singapore (Cross the road from Trevista AKA near Kym's house)

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Toa Payoh, Singapore (Cross the road from Trevista AKA near Kym's house)

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Hokkien mee>>>Singapore Hokkien Mee features a combination of fried egg noodles and rice noodles in a rich prawn stock with cubes of fried pork fat, prawns, fish cake and squid. Some vendors add pork strips as well to add more flavour.

This dish was the creation of post-war Hokkien noodle factory workers who would gather along Rochor Road and fry any excess noodles they had. Another version easily confused by the same name is called Hokkien Char Mee, which is covered in a signature thick dark sauce and uses only one type of egg noodles.

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Clementi Avenue 3, Clementi 448 Market & Food Centre, Singapore

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Clementi Avenue 3, Clementi 448 Market & Food Centre, Singapore

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Clementi Avenue 3, Clementi 448 Market & Food Centre, Singapore

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Popiah; Popiah. The Teochews call it 薄餅仔 (thin wafer) or 薄餅 in Mandarin, which in the Teochew dialect reads as ‘Bo-BEE-ah’, thus resulting in the English name Popiah.

The round Popiah skin is a thin paper-like wheat crepe that encases all the ingredients. A sweet sauce called hoisin is lathered onto the laid-out flat skin before fillings are added. Ingredients within a Popiah typically include small prawns, boiled eggs, Chinese sausage, lettuce, bean sprouts and primarily filled with cooked carrot and turnip strips.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en4Osd9C

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East Coast Road, 328 Katong Laksa, Singapore

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East Coast Road, 328 Katong Laksa, Singapore

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East Coast Road, 328 Katong Laksa, Singapore

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Laksa
This traditional Peranakan dish is favourite street food in Singapore, and for a good reason! Made of flat noodles, coconut soup, fish cakes, prawns and cockles, Laksa tastes best paired with Otah, which is fish cake served in banana leaves. It is a fusion of Chinese and Malay cuisine and is of two types - Asam Laksa and Curry Laksa. Curry laksa is more popular street food in Singapore while Asam laksa is commonly available in Malaysian regions like Penang. There are many variations of laksa regarding fish and noodles. Taste the many flavours of the ocean with this bowl!

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Zion Road, Zion Riverside Food Centre, Singapore

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Zion Road, Zion Riverside Food Centre, Singapore

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Zion Road, Zion Riverside Food Centre, Singapore

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Char Kway Teow; Char Kway Teow is another signature Singapore noodle dish made with flat rice noodles (河粉) with sweet dark sauce. Stir-fried with egg, pork lard, Chinese sausages and fish cake, Char Kway Teow was intentionally made to be loaded in fats because labourers in the past needed a cheap source of energy, and what better way than to get that from one fatty meal.

Cockles are also usually added, as there was plenty of it in Singapore’s port island. A Penang Char Kway Teow variation exists as well, using chives and prawns and lacks the sweetness that is distinctive of Singapore-style Char Kway Teow.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en4hhxmk

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Bak Kut Teh - Pork Rib Soup
Literally meaning 'Meat bone tea', Bak Kut Teh is one of the most popular street food in Singapore. This local dish is a pork rib soup, in a broth of herbs and spices. Comprising of pork, offal, mushroom, choy sum, tofu and puffs, the soup is spiced up with cinnamon, cloves, garlic, fennel and star anise. This dish is relished with tea in the belief that tea will help saturate a large amount of fat in the soup. People have Bak Kut Teh for breakfast majorly, but it can be taken for any meals of the day.

Why must try?:As it is very very delicious!!!

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Killiney Road, Killiney Kopitiam, Singapore

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Killiney Road, Killiney Kopitiam, Singapore

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Killiney Road, Killiney Kopitiam, Singapore

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Kaya Toast
Kaya Toast and Soft Boiled Eggs are the ones and only conventional Singaporean breakfast. It is basically a white bread loaf, slathered with egg kaya or coconut, toasted on a bread grill and butter. There are many variations of this Singapore street food favourite including round buns or brown bread. The dish is also sometimes fused with pepper and dark soya sauce, dipping the Kaya Toast into the egg mixture for extra deliciousness. Both green and brown variations of Kaya Toast are available - the green ones are made of the pandan leaves while the brown ones are the result of caramelised brown sugar.

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1 Geylang Serai, Geylang Serai Malay Market and Food Centre, Singapore

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1 Geylang Serai, Geylang Serai Malay Market and Food Centre, Singapore

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1 Geylang Serai, Geylang Serai Malay Market and Food Centre, Singapore

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Nasi Ayam Sambal
Version of Chicken Rice with sambal. Served with rice, chicken, cucumber, soup and sambal. The sambal is nice and makes it a must try.

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Biryani; Biryani (or Briyani, Biriyani, Biriani and Birani) is a mixed rice dish of Indian Muslim influence made using distinctive long grain rice, usually Basmati rice. A little bit of saffron is added to give the dish its distinct colour. Meats like chicken, mutton, beef or fish is often included.

Spices used are also heavy in flavour like cinnamon, cloves, nutmeg and bay leaves. The resulting rice grains are usually very dry and can be accompanied by curry or chutney.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en4ATLGc

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Haig Road, Haig Road Market & Food Centre, Singapore

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Haig Road, Haig Road Market & Food Centre, Singapore

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Haig Road, Haig Road Market & Food Centre, Singapore

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Afandi Hawa & Family Mee Rebus
In the past, mobile hawkers would sell Mee Rebus by the roadside using a pole with a basket hanging at each end – one basket would hold the ingredients and the other contained a stove and boiling hot water.

Mee Rebus is a noodle dish that uses yellow egg noodles like the type in Hokkien Prawn Mee, with a brown, sweet peanut-ty gravy. Compared to Mee Siam, the Mee Rebus gravy is much thicker and viscous, lacking in the sour assam taste. The gravy is made from potatoes (the starch makes it thicker), curry powder, peanuts, dried shrimp and salted soy beans.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en5rI7Py

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Race Course Road, The Banana Leaf Apolo, Singapore

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Race Course Road, The Banana Leaf Apolo, Singapore

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Race Course Road, The Banana Leaf Apolo, Singapore

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Fish Head Curry
This dish consists of the head of a fish, marinated and cooked in curry sauce, with a mixture of vegetables like eggplants and okras. Having origins in Kerala and Malaysia, this street food of Singapore is best eaten with rice or roti. Curry Fish Head is an enigmatic dish which has a South Indian origin but is inspired by the culture of Singapore. Either the whole head or half a head of red snapper is cooked in curry with boiled vegetables. It has a variety of heavy spices. Variations include Assam style Fish Head curry which has a flavour of the tamarind fruit. Tangy, ocean-y and spicy, this dish wins on all fronts!

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20 Ghim Moh Road, 20 Ghim Moh Road Market & Food Centre, Singapore

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20 Ghim Moh Road, 20 Ghim Moh Road Market & Food Centre, Singapore

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20 Ghim Moh Road, 20 Ghim Moh Road Market & Food Centre, Singapore

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Annie's Peanut Ice Kacang
This delicious Malaysian dessert translates to 'iced beans'. A favourite of children and adults alike, this cold dish consists of shaved ice, red beans, grass jelly or agar-agar, sweet flavoured syrups and toppings like sweet corn and other goodies. Condensed milk is also poured on top, along with red rose syrup to produce the multicoloured effect. Ice Kachang has many variations including chocolate syrup, durian etc. and is the perfect way to end your tour of the street food in Singapore.

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Jumbo Seafood restaurant >>>Chilli crab
It is the 35th most delicious food in the world by CNN Go, the Singaporean chilli crab is a stir-fried crustacean dish, doused in sweet, spicy and savoury tomato sauces. Served with deep-fried buns called mantou, this street food is a Singapore staple which is a must-try for seafood enthusiasts. There are two styles of cooking crabs in Singapore with a sweet, spicy tomato-ish chilli sauce or with black pepper sauce. Many new famous styles have also been discovered like crab bee Hoon and salted egg crabs.

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Kensington Park Road, Chomp Chomp Food Centre, Singapore

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Kensington Park Road, Chomp Chomp Food Centre, Singapore

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Kensington Park Road, Chomp Chomp Food Centre, Singapore

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Fried Carrot Cake; The Singapore Fried Carrot Cake is made with eggs, preserved radish (chai poh) and white radish flour cake, which resembles a ‘white carrot’, thus giving rise to the dish name.

This is a Teochew dish popular in both Singapore and Malaysia. Variants include the ‘black’ version, which has sweet sauce (molasses) added, or a crispy version with the cake fried on top of a beaten egg to create a crust and chunks of cake. Most commonly seen in Singapore though is the chopped up version with individual radish cake cubes.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en3NYGwE

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East Coast Parkway, East Coast Lagoon Food Village, Singapore

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East Coast Parkway, East Coast Lagoon Food Village, Singapore

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East Coast Parkway, East Coast Lagoon Food Village, Singapore

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Satay; Satay is a dish of skewered, turmeric-marinated meat that is grilled on an open fire. It originates from Indonesia but has become a common hawker dish in Singapore. Stalls are not restricted to any race and may be operated by the Chinese, Malays or Indians.

Typical meats include chicken, beef, mutton and even pork which is sold by the Chinese stall owners. Ketupat (rice cake), onions and cucumbers usually accompany Satay. A spicy peanut dip is also provided for the Satay and sides as well.

Read more: https://sethlui.com/best-local-famous-foods-to-eat-singapore/#ixzz6en4xMNzA

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Boon Tong Kee, Balestier Road, Singapore

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Boon Tong Kee, Balestier Road, Singapore

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Best Hainanese Chicken Rice
Found at almost every dining spot in Singapore, whether a fine dining restaurant or a humble hawker centre, Hainanese Chicken Rice can be considered the unofficial national dish of Singapore. Adapted from the early Chinese immigrants from Hainan Island, it is bite-sized slices Chicken or even whole chicken served with fragrant rice, ginger paste and spicy chilli. What makes it special is the spices and sauces used, which give the dish a unique, lingering and lip-smacking taste.